This quick and creamy fettuccine al burro recipe which is also known as classic Roman style fettuccine Alfredo, is perfect for a delicious and quick weeknight dinner. With just a few simple ingredients, you can have a restaurant-quality meal at home and a meal everyone will love.

This fettuccine al burro is one of my go-to quick pasta recipes that I make for my family. This recipe is a classic Roman recipe and one of the most classic Roman ways to prepare pasta.
It is simple Italian cooking at its best and so easy to make!
What is Fettuccine Al Burro?
Fettuccine al burro simply means fettuccine with butter (burro) but in Rome, it refers to fettuccine with butter and cheese. Romans have been making pasta with butter and cheese for centuries.
This dish is similar to what many people know as fettuccine Alfredo but without the cream. This dish has only butter and cheese and it gets its creaminess from mixing the starchy pasta water in with the butter and cheese.
So, Al Burro Sauce Is The Same As Alfredo Sauce?
Well, yes and no. The original Alfredo sauce is named after Alfredo Di Lelio who is from Rome. He is said to have created this dish for his wife who was pregnant. American Hollywood movie actor, Douglas Fairbanks eventually made his way to Rome for his honeymoon, and after trying it and loving it, the dish became widely popularized and restaurants in the U.S. began making the dish.
That popularized version included heavy cream which is what most people think of when they think of fettuccine Alfredo (named after Alfredo Di Lelio). Alfredo's version did not include cream. His version was in fact the Roman way of making pasta which is the al burro style of just butter and cheese.
Ingredients

Here are the simple ingredients you will need (with the full recipe list below):
- Fresh fettuccine noodles: These are refrigerated fettuccine egg noodles that you can find in the refrigerator section of your grocery store.
- Parmigiano Reggiano: Try to find the real deal here. The flavor makes this dish what it is.
- Unsalted butter: I like working with unsalted butter and adding salt to taste later.
- Optional, a lemon: I do like serving a wedge of lemon with this dish to add brightness to the sauce. I leave it up to others if they want to squeeze some over their pasta.
How to Make Fettuccine Al Burro




When cooking the fettuccine, I like to cook the pasta just a little under al dente. So if the manufacturer's instructions say 2 minutes, I cook it for 1 ½ minutes. This is so I can keep the fettuccine nice and firm when I am tossing it in the butter sauce. You can add more pasta water as needed if the fettuccine absorbs too much of the sauce because of this.

Recipe Tips
This is a really simple dish to prepare. My top tips for always having a successful burro sauce are:
- Remove the butter from the heat as soon as it is melted. You do not want the butter to brown, just melt.
- Whisk the butter and cheese well! You want to add some of the Parmigiano Reggiano to the butter before adding in the fettuccine. When you whisk it really well, it helps the cheese break down into the butter.
- Don't panic! You will see some clumps of Parmesan in the butter sauce before you add the fettuccine. This is normal. Once you toss the fettuccine in the sauce for a couple of minutes and add a little pasta water, it will become creamy.
- Add the cheese in stages. Adding the Parmesan a little at a time while you are tossing the fettuccine in the burro sauce will help make it nice and creamy.
- Use real Parmigiano Reggiano and grate it yourself. Please use real Parmigiano Reggiano for the best flavor and do not buy pre-shredded cheese. Pre-shredded cheese will not break down as well.
- Finely grate the cheese. Use the finest side of the cheese grater for the best results.
Variations
I think this recipe is amazing as is but you could switch things up! Here are some of my favorite ideas:
- Add some Italian mushrooms or other veggies: You can cook these up on the side and toss them in before serving.
- Make it more budget-friendly and use Grana Padano. Grana Padano is a great choice if you don't want to spend the money on Parmigiano Reggiano. In fact, I would recommend this over imitation Parmesan.
- Make it garlicky. Add a little minced garlic to the butter when it is melting for a really delicious garlic al burro sauce.
Storing
This fettuccine al burro stores really well! You can store it for up to 3 days in the fridge in a covered container. I like to reheat it in the microwave for about 30 seconds to one minute or just until it is heated through.
More Italian Pasta Recipes

Quick And Creamy Fettuccine Al Burro
Ingredients
- 8 tablespoon Unsalted butter
- 2 cups Freshly grated Parmesan cheese
- 16 ounces Fresh fettuccine egg noodles
- Kosher salt to taste and for the pasta water
Instructions
- Bring a large pot of water to a boil.
- In a large saute pan melt butter then remove from the heat.8 tablespoon Unsalted butter
- Grate the parmesan.2 cups Freshly grated Parmesan cheese
- When the water is boiling, add a good pinch of salt and cook the fettuccine until barely al dente according to the manufacturer's instructions.16 ounces Fresh fettuccine egg noodles, Kosher salt
- Scoop out ½ cup of pasta water and add that and ⅓ of the cheese to the pan with the melted butter and whisk.
- Drain fettuccine and (reserving about a cup of pasta water) then add it to the pan with the butter sauce and toss.
- Add another ⅓ of the Parmesan and a little more pasta water and toss for one minute.
- Serve immediately with remaining Parmesan on the side.
Angela
We made this fettuccine last night for dinner and it was wonderful. I'm so glad you mentioned the clumps as I was getting worried that I'd done something wrong. Followed the recipe and the consistency was so good. Lovely and creamy and full of flavour!
kisitalian
I am so glad you enjoyed it Angela and I am happy the tips were helpful too! Thanks for sharing
Justine
This is one of our favorite meals! It's total comfort food and so easy and delicious.
kisitalian
Yay! So glad to hear that 🙂
Irena
Okay, for something so simple, this pasta was very delicious! Made it on one of those nights when I was very lazy and didn't have much in the fridge and it was a hit. Served it with a simple salad. PS. I added the lemon and think that it's a must!
kisitalian
It is the perfect easy meal for nights like this! So glad you tried the lemon addition, it is my favorite way to enjoy this pasta 🙂
Paula
this was so easy to make and tasted amaaaaazing! Definitely making it again.
kisitalian
So glad to hear that Paula!
Anjali
This was such an easy, classic recipe and took me right back to the time I spent in Rome a few years ago. Served it with a side salad and a glass of wine for the absolute perfect dinner!
kisitalian
Love hearing that! It is perfect with a nice glass a wine for the full Italian experience 🙂